Informa Podcast Network

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Chaîne • 5 émissions

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23 janv.

Kelli Valade/WFF, McDonald’s/Taco Bell sauce, Nathan’s Famous acquisition

Kelli Valade has found a new job shortly after Denny’s sale was finalized. McDonald’s and Taco Bell both have new sauces. And Nathan’s Famous has been acquired by a pork processor.

23 janv.

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6 min
27 mai

How restaurants can handle the K-shaped economy

How can restaurants deal with the K-shaped economy? This week’s episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association. We typically interview Korsmo at the National Restaurant Association Show every year. This year, we discussed a variety of topics, including the association’s legislative priorities, how it deals with the White House, technology, industry trends and other topics. We also talk about the economy and its impact on restaurants. The economy is bifurcated. Wealthier consumers have money. Low-income consumers do not. And they are cutting back. The result is a wide gulf in performance between restaurant chains. It’s always interesting chatting with Korsmo, so check it out. Visit our website: https://www.restaurantbusinessonline.com

27 mai

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27 min
15 avr.

How Kilwins is adapting to life under new owners

How is Kilwins adapting to life under new owners? This week’s episode of A Deeper Dive features Brian Britton, CEO of the treat chain Kilwins. Kilwins operates experiential chocolate and ice cream shops, mostly in tourist spots. It has picked up its growth in recent years and finished 2025 with 187 locations, according to data from Technomic. We wanted to talk to Brian to get a sense about how life has changed since the company was sold to Levine Leichtman Capital Partners. The private-equity firm bought Kilwins in 2023. Brian talks about everything the chain has done since then, including a lot of work to update the brand. But we also talk about the business of selling chocolate and ice cream, the company’s expansion strategies and why the experiential nature of the brand is so vital these days. It’s a sweet podcast episode this week, so please check it out. Want more from Jonathan Maze? https://www.restaurantbusinessonline.com/profile/jonathan-maze https://www.tiktok.com/@jonathandmaze?is_from_webapp=1&sender_device=pc(Tik-Tok @jonathandmaze) https://www.restaurantbusinessonline.com/article/week-restaurants Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

15 avr.

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27 min
7 janv.

The outlook for restaurants in 2026

What is the outlook for restaurants in 2026? This week’s episode of the Restaurant Business podcast A Deeper Dive features Technomic Senior Principal David Henkes. We wanted to talk with Henkes about what will happen in 2026. Restaurants are coming off a 2025 in which consumers cut back on dining frequency. Henkes talks about exactly why that happened and whether Technomic believes things will improve over the course of the year. We get into a lot of other issues, including the state of the economy and what it will take to get people dining out more frequently again. We’re talking 2026 outlook on A Deeper Dive so please check it out.

7 janv.

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28 min
24/06/2025

Oysters and value meals trend on summer menus

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he checked out some of the city’s restaurants and took a short oyster tasting tour. He stayed at the Lenox Hotel, where Willow & Ivy is the on-premise restaurant. The two editors also talked about the surge in shakes, beverages and desserts inspired by the TikTok-famous Dubai Chocolate Bar. The viral sensation is impacting menus at Shake Shack, Nick the Greek, Paris Baguette and other concepts, which have recently rolled out items with a combo of chocolate, pistachio cream and kataifi (crisp shreds of toasted phyllo dough)—all components of the chocolate bar. We then shared an interview with Laura Camerer, senior manager of culinary, supply chain & facilities for Chicago-based Protein Bar & Kitchen. Protein is in high demand, and this fast casual incorporates the nutrient into many menu items as well as its name. Listen as Chef Camerer describes how she recently expanded the menu with eight smoothies and bowls while adding just two new ingredients to the pantry, and how steak is figuring into her next menu launch.

24/06/2025

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26 min
20 mai

What is wrong with the pizza market?

Why are fast-food pizza chains struggling? This week’s episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, senior director of consumer research with Technomic. Byrne and I spend the entire time discussing the state of the pizza market. Fast-food pizza chain sales declined last year, and fast-casual pizza chain sales declined even further. We look at the factors behind that decline, including the growing competition from third-party delivery, pressure on lower-income consumers and other factors. We also discuss where pizza customers are visiting instead. We’re talking pizza on A Deeper Dive so please check it out.

20 mai

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31 min
11 mars

Why beef costs are increasing so much

What’s going on with beef costs? This week’s episode of the Restaurant Business podcast A Deeper Dive features David Maloni, the senior director of commodities with Arrowstream. We wanted to talk with David because beef costs are soaring. Burger King, for instance, said that its beef costs went up 20%. We discuss why beef costs are going up so much, how long this could last, and what can be done to fix them. Maloni also talks about why, even in the face of all this, restaurant chains like Burger King and McDonald’s are hyping up their burgers so much. He discusses talk about other things, too, notably the potential impact of high gas and oil prices both on commodity costs and the consumer. This is always a good conversation with David so please check it out.

11 mars

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26 min
4 févr.

How convenience stores and supermarkets are gunning for restaurants

What are retailers doing to compete more aggressively with restaurants? This week’s episode of A Deeper Dive looks at the retail sector, specifically convenience stores and grocers. I’m joined this week by Heather Lalley, the managing editor for Restaurant Business as well as sister publications CSP Daily News and Supermarket News. We talk about how convenience stores are pushing into more prepared food options, including ways they are taking pages out of restaurants’ playbook. We also discuss the growing demand for THC beverages, and why we haven’t seen many restaurants add these to their beverage menus. But we talk extensively about the closures of Amazon’s Fresh and Go stores, and what kinds of lessons restaurants can take from those closures. We’re looking at the retail sector on A Deeper Dive, so check it out.

4 févr.

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28 min
13 mai

This company is taking Chinese takeout into the modern era

How does a company bring Chinese takeout into the modern era? This week’s episode of the Restaurant Business podcast A Deeper Dive features Angell Tsang and Min Choe, the founders of the Austin-based Tso Chinese Takeout and Delivery. You may not have heard of Tso but it is a fascinating concept that is bringing a more modern sensibility to the idea of the Chinese restaurant. Specifically they built their technology first and then added a restaurant. They discuss why they crafted a restaurant chain in reverse. They also explain why they opted for Chinese in the first place. And that leads into an interesting discussion on the phenomenal history of Chinese food in America. It's a great conversation and an interesting concept. Check it out. Want more from Jonathan Maze? https://www.restaurantbusinessonline.com/profile/jonathan-maze Tik-Tok @jonathandmaze https://www.restaurantbusinessonline.com/article/week-restaurants Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

13 mai

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25 min
17/02/2022

How Mawa’s Kitchen is making its mark on Aspen’s restaurant scene

Mawa McQueen grew up in an immigrant family in France and was educated at a leading culinary school in Paris, but was only offered dishwasher jobs once she graduated. She made her way to England to work as a nanny so she could learn English and realize her dream of coming to America—a country she saw portrayed on TV as a place where Black people could excel.

17/02/2022

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42 min

Covering restaurants, grocery, food service, and convenience stores.